This is my new favorite lunch. And since I’d posted the breakfast that is my fave a while ago, I thought you might now be ready for lunch. I also haven’t done food for quite some time. And I figured Lani was anxiously awaiting some more recipes, right Lani? Not. She gave me a hard time before about too much food. So lately she must be pretty happy with the blog. Well, when I’m actually posting, that is.
This is my new favorite lunch. Dear Hubby likes it too. I don’t think it could be more healthy! It’s like salad turned into pizza with loads of fresh veggies. Yum.
You start with a whole wheat tortilla. Or two if you’re making a pizza for Dear Hubby too.
I used these. And I don’t even want to hear about the unhealthy properties of them. They probably have loads of preservatives or something. La-la-la-la-la. Not listening! (That was for my friend, Cyndie. I think she knows all about healthy and unhealthy things. Like toothpaste. Just ask her!)
Here’s what I used for toppings. But you pretty much can use whatever you want! Just like regular pizza. Only I stay away from all that stringy, messy melted cheese. Besides we’re not actually going to cook these. Remember? Salad turned into pizza.
By the way, I got this recipe from a blog called Repurposed Life. I learned about this one from Pioneer Woman. This gal actually won a trip to the Ranch one time. Very cool.
Two huge keys to success: hummus and red pepper flakes. But I’m getting ahead of myself.
You bake the tortillas in a 425 degree oven for about 5-7 minutes. Jerilyn at RL said 3-5 minutes, but I found I needed to leave mine longer to get them crunchy. I also flipped them over a few times while they were baking.
Then you spread a generous amount of hummus on the tortilla. I made my hummus fresh. I love hummus. I could eat it every day. Wait. I do eat it every day! Well, almost every day. It’s yummy, filling and good for you. And great on a veggie pizza.
In case you can’t quite tell from my picture, here’s what I piled on mine. Baby spinach, zucchini, golden tomatoes, mushrooms, red onion, red pepper, shredded carrots & cilantro. Then I sprinkled salt, pepper and red pepper flakes on top.
Yum. I think you need a closer look.
Double yum. Triple yum. Quadruple yum. You get the idea. I love this stuff!
I should mention that Dear Hubby watched a show about how they grow mushrooms while we were eating this. I may never eat another mushroom as long as I live. Yuk!
And how many of you knew there was such a thing as Homemade Ginger Ale? I learned about this one on a vegan blog that is a super fave of mine. It’s called Oh, She Glows. And she has fabulous recipes. The link is to her “recipage” with the recipe for ginger ale. That actually wasn’t her recipe but one that she was sharing. Her blog is definitely worth surfing around if you’re at all interested in vegan things. In fact, I’d subscribe if I were you.
You use fresh ginger grated into a piece of cheesecloth to make the ginger ale. There’s a lot of juice inside that ginger! I squeezed it into my measuring cup and then just added the club soda, lemon juice and maple syrup (I went with Angela’s suggestion) and stirred it up before pouring over ice.
It is very refreshing and quite delicious! And I’m thinking it’s oh, so much better for you than regular soda with all the added high fructose corn syrup. It satisfies my craving for a Dr Pepper. Because really all I want is a carbonated drink. And now someone is probably going to inform me of the dangers of carbonation or club soda in general. Seems everything is going to kill us these days. I have a feeling we’re going to die anyway, no matter how healthy we eat. But I guess I’d rather not have the struggle with heart disease and a host of other things in my older age. If that’s at all possible. (I have a birthday this week – older is right around the corner!)
So try a healthy Fresh Veggie Hummus Pizza. And while you’re at it, make some Ginger Ale!
But stay away from those shows about how they grow mushrooms. Unless you want to leave the mushrooms off your pizza.
Happy Eating!
Barb
